Seafood gumbo

Shrimp is a must, but the other seafood can be substituted. You can use crab, whitefish, redfish, scallops, crawfish, muscles, clams, or oysters.

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Step 1

Make a roux with the flour and fat.

Step 2

Cook onions, bell peppers, celery, garlic, parsley, and okra in roux.

Step 3

When vegetables are tender add the thyme, bay leaves, black red and white peppers, and tomatoes.

Step 4

Add the stock and bring to a boil. Then reduce heat, cover and simmer for about an hour.

Step 5

Add the seafood and bring to a boil. Then reduce heat and simmer for 5 minutes.

Step 6

Remove from heat and serve over rice.

Step 7

Add parsley & green onions for garnish and gumbo filé to taste